Skillet Beef Fajitas with Homemade Guacamole

Slice 1.5 pounds of flank steak against the grain into thin strips, about 1/4 inch thick. Place in a medium bowl.

In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of olive oil, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pour the marinade over the sliced beef, toss to coat evenly, and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

While the beef marinates, prepare the vegetables. Slice the bell peppers and white onion into 1/4-inch strips. Set aside.

For the guacamole, halve and pit the 3 avocados. Scoop the flesh into a medium bowl and mash with a fork to desired consistency.

Finely dice 1 roma tomato, 1/4 cup red onion, and 1 small jalapeño (seeds removed for less heat). Chop 1/4 cup fresh cilantro.

Add the diced tomato, red onion, jalapeño, and cilantro to the mashed avocados. Squeeze in the juice from 1 lime and add 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Cover with plastic wrap pressed directly onto the surface of the guacamole and refrigerate until ready to serve.

Heat a large cast-iron skillet over high heat. Add 1 tablespoon of olive oil and heat until shimmering.

Working in batches if necessary to avoid overcrowding, add the marinated beef strips to the hot skillet in a single layer. Cook for 2-3 minutes without stirring to develop a good sear, then stir and cook for another 1-2 minutes until beef is just cooked through. Transfer to a plate and cover loosely with foil.

In the same skillet, add the sliced bell peppers and onions. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp with some charred edges.

Return the beef to the skillet with the vegetables, along with any accumulated juices. Stir to combine and cook for 1 minute to reheat the beef. Season with additional salt and pepper to taste.

Warm the flour tortillas according to package directions or directly over a gas flame for 10-15 seconds per side.

To serve, place a portion of the beef and vegetable mixture on each tortilla. Top with homemade guacamole, sour cream, and shredded cheese.